Chicken feet

Hi folks,
I have neve made broth from chicken feet before, just the carcass. I recently obtained about a pound of feet and am interested in trying in broth (because I don't know what else to do with them). A couple of questions?
First, do I make broth the same way? Ie, crock pot or pressure cooker?
Second, do I use just the feet or feet plus other bones? I have a picked roasted bird in the freezer.
Third, seasoning? What do straight up chicken feet taste like?

They do make stunning broth which is full of gelatin - it sets almost solid! But I do always cook them with the carcass of a roast chicken, or a ham hock or some other well flavoured bones. And a bay leaf or two, and some black pepper corns. Feet - whether pigs trotters, calf feet (split) or poultry feet, add so much to any stock. I always have a batch of them in my freezer for soups etc.

Thanks for the suggestions. I think I'll go with broth first -- thanks breadsauce for clarifying. I figured they were additive to the stock, not the main course. The idea of buffalo chicken feet sounds interesting, I'll have to try that too!